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Buzzed, Artini 2010 Edition: Farmers & Fishers’ Case and Point
We’re showcasing some of the cocktails in competition for Artini 2010. By Alejandro Salinas
Comments () | Published March 19, 2010

Artini is a monthlong competition among 12 of the area’s top mixologists to create the most artistic martini. This year, the source of inspiration for the cocktails is the Corcoran’s current exhibit “A Love of Europe: Highlights From the William A. Clark Collection.” Every Tuesday through Thursday through March 31, one competing cocktail will be featured for tasting at different venues from 6:30 to 8:30. Here at After Hours, we’ll showcase some of the cocktails. For more information about Artini, the featured nights, or to vote for your favorite bartender, go to washingtonian.com/artini.

Jon Arroyo, chief mixologist for Farmers & Fishers and Founding Farmers, used artist Jean-Louis Forain’s painting “The Proof” as inspiration for his Artini cocktail: He picked two high-proof spirits—Cognac and absinthe—as the main ingredients. Cognac is the base spirit, and absinthe is integrated as a foam. To see how Arroyo puts together his drink, called Case and Point, check out the demonstration in the video above. Don’t forget: The cocktail will be served today from 6:30 to 8:30 at Farmers & Fishers as part of Artini’s weekly feature nights.

Case and Point
Jon Arroyo, Farmers & Fishers

4 fresh raspberries
¾ ounce lemon juice
3 dashes orange bitters
1 ounce ginger syrup (click here for a recipe)
2 ounces Rémy V.S.O.P. Cognac
3 scoops Pernod absinthe foam (see recipe below)

Combine raspberries, lemon juice, and orange bitters in a glass. Muddle the ingredients. Add ginger syrup, Cognac, and some ice, and shake. Pour the mixture through a fine-mesh strainer into a Champagne coupe glass. Top it off with absinthe foam.


Absinthe foam:

1 bottle Pernod absinthe
¼ cup Luxardo maraschino liqueur
¾ cup fresh lime juice
1½ cups simple syrup (click here for a recipe)
2 tablespoons soy lecithin

Mix all ingredients in a large bowl, then blend with a handheld blender. Refrigerate when not in use.

For more Buzzed cocktail demonstrations, click here.

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